August 6, 2022 Lunch - Leftover Chile Relleno and Beans Burrito. Dinner - PPI Short Ribs with Sautéed Polenta and steamed Asparagus

August 6, 2022 Lunch - Leftover Chile Relleno and Beans Burrito. Dinner - PPI Short Ribs with Sautéed Polenta and steamed Asparagus 

I ate granola with milk and blueberries and yogurt for breakfast.

Then worked from 10:00 to after 1:00 with a client.

Then at 2:00 I heated the remaining Chile Relleno from yesterday’s lunch and wrapped it in a toasted flour tortilla and combined the green chili sauce with the beans for a spicy, but tasty lunch. I drank limeade.

Suzette probably had the better lunch.  She had a country and western band performing at the Center and ate a grilled hamburger. Suzette said the day was a success with almost $500.00 of food and beverages sold and lots of people showing up for the music and food.

When she arrived at about 2:35 we split a beer and then I napped until 4:30.

It was sprinkling so we worked until 5:00 and then walked two blocks to Oxnard Park and back home.

I fetched the casserole with the beef short ribs in tomato sauce and then watched some news and ate slices of the new Gouda cumin cheese with  apples and figs Suzette picked from our bush and split open and stuffed with goat cheese until 6:30 when Suzette started dinner.  She heated the short ribs and sautéed the polenta in butter and steamed a handful of asparagus stalks.

I fetched a bottle of 2015 Chateau Rodier from Montagne-St. Emillon and poured glasses of it as Suzette was plating dinner.

We ate outside and then moved inside to watch Father Brown at 8:00.

We drank another glass of wine with squares of milk chocolate with almonds.

We then watched Death in Paradise and went to bed.

Bon Appetit